The Premium Prosecco is the pinnacle of our Prosecco range, from vineyard to bottle.
The wine is made from grapes picked from our Banksdale Vineyard in the King Valley. This drier style of Prosecco is bright, zesty and vibrant, with aromas of apple and citrus. The refreshing, crisp flavour and fine, delicate bubble fills the palate.
Enjoy now while the wine is fresh and delicious.
94 points Halliday Wine Companion
Recommended food pairings: The Premium Prosecco Brut is perfect with a range of seafood dishes like whitebait with lemon aioli, oysters or crumbed whiting fillets. It is also fantastic with a selection of cheeses like goats cheese and camembert.
Growing Conditions: The King Valley is climatically the closest region in Australia to north east Italy and our Banksdale vineyard at 485 metres above sea level is the perfect home for Australia’s premium Prosecco. A single vineyard wine showcasing the attributes of the vintage and this is the reserve selection from that site.
Winemaking notes: After primary fermentation the wine was then fermented in a pressure tank to 5 atmospheres and bottled to retain the bubbles. The Prosecco was bottled with an alcohol of 12%.
Jeni Port 13/08/2021 94 points
01/10/2021 Trophy for Wines of the King Valley Best Australian Sparking Wine
01/10/2021 Top Gold
01/10/2021 Bronze Medal
“A premium prosecco – why not? A drier prosecco than usual, bringing gravitas to the style, with a smarter, tighter line and length. No simple lemonade characters here, but rather some depth in aroma and flavour. Granny Smith apples, grapefruit, pear skin, preserved lemon. Zesty, bright on the palate but settles into a citrus-infused, lemon-tart line of flavour with a waxy mouthfeel. Definitely a step up in poise and elegance for the variety.”
Jeni Port 13/08/2021
“Brown Brothers has been one of the leaders in this style of wine. This is from the King Valley in Victoria and the intention at the start has been to make a drier, zesty style. It does taht so well and then you get subtle nuances of apple and citrus adding some tang to the finish.”
Ray Jordan 24/11/2021
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